I am a total sucker for soups that include pasta in them. (I'm looking at you, tortellini soup.) So when I happened across a recipe for lasagna soup, I knew that sooner or later, it would make its debut on my stovetop. A snowstorm on Monday proved to be the perfect time to try out this recipe. This soup does not disappoint -- it is hearty, full of flavor, and completely satisfying. My favorite part is the dollop of ricotta cheese that's added at the end; it really does help to make this soup taste just like lasagna. One tip: make sure you have some crusty bread on hand to serve on the side -- you'll definitely want to sop up every last bit.
Lasagna Soup (printer-friendly version)
makes 6-8 servings
4 (0.5 - 0.75 pounds) Italian sausages (if skinless, chop into small pieces; if not skinless, remove from casing and crumble with the end of a wooden spoon while cooking)
1 white onion, diced
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 teaspoons salt
2 teaspoons freshly cracked black pepper
2 tablespoons tomato paste
1 (15 ounce) can fire-roasted crushed tomatoes
4 cups low-sodium vegetable stock
2 cups filtered water
2 dried bay leaves
2 small handfuls baby spinach leaves
1/4b cup parmesan cheese, plus more for sprinkling
2 tablespoons fresh basil, chopped
1 tablespoon ricotta cheese per serving
1. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1-2 minutes short of the manufacturer's instructions. (The lasagna noodles will fully cook once added to the soup at the end.) Drain the noodles and place on a baking sheet. Drizzle the noodles olive oil to prevent them from drying out, then cut each noodle in half lengthwise (leaving a curled side on each noodle), then cut into 2-3" segments. Set aside.
2. Heat 1 tablespoon of olive oil in a large heavy-bottom stock pot over medium-high heat. Add the Italian sausage and cook until browned (or heated through if already fully cooked). Place the cooked sausage in a small bowl and set aside.
3. Add the remaining tablespoon of oil to the stock pot. Add in the onion and saute until softened and golden, 3-5 minutes. Add in the garlic and saute until fragrant, about 30 seconds. Stir in the carrots, celery, and mushrooms. Sprinkle with salt and pepper. Cook until softened, 5-7 minutes.
4. Stir in the tomato paste and cook until slightly darkened, about 2 minutes. Stir in the cooked sausage, crushed tomatoes, vegetable stock, and filtered water. Add in 2 bay leaves. Cover the pot and bring to a simmer. Once the soup begins to simmer, remove the cover and reduce the heat to low. Continue simmering for 10-20 minutes, or until slightly thickened.
5. Stir in the cooked lasagna noodles, baby spinach leaves, and Parmesan and simmer for 3 minutes. Season with additional salt and pepper if necessary.
6. Spoon the soup into individual bowls. Garnish with chopped basil, ricotta cheese, and additional Parmesan before serving.
(adapted from this recipe from The Candid Appetite, which was adapted from a recipe in Food Network Magazine)
makes 6-8 servings
4-5 lasagna noodle sheets
2 tablespoons olive oil, divided4 (0.5 - 0.75 pounds) Italian sausages (if skinless, chop into small pieces; if not skinless, remove from casing and crumble with the end of a wooden spoon while cooking)
1 white onion, diced
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 teaspoons salt
2 teaspoons freshly cracked black pepper
2 tablespoons tomato paste
1 (15 ounce) can fire-roasted crushed tomatoes
4 cups low-sodium vegetable stock
2 cups filtered water
2 dried bay leaves
2 small handfuls baby spinach leaves
1/4b cup parmesan cheese, plus more for sprinkling
2 tablespoons fresh basil, chopped
1 tablespoon ricotta cheese per serving
1. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1-2 minutes short of the manufacturer's instructions. (The lasagna noodles will fully cook once added to the soup at the end.) Drain the noodles and place on a baking sheet. Drizzle the noodles olive oil to prevent them from drying out, then cut each noodle in half lengthwise (leaving a curled side on each noodle), then cut into 2-3" segments. Set aside.
2. Heat 1 tablespoon of olive oil in a large heavy-bottom stock pot over medium-high heat. Add the Italian sausage and cook until browned (or heated through if already fully cooked). Place the cooked sausage in a small bowl and set aside.
3. Add the remaining tablespoon of oil to the stock pot. Add in the onion and saute until softened and golden, 3-5 minutes. Add in the garlic and saute until fragrant, about 30 seconds. Stir in the carrots, celery, and mushrooms. Sprinkle with salt and pepper. Cook until softened, 5-7 minutes.
4. Stir in the tomato paste and cook until slightly darkened, about 2 minutes. Stir in the cooked sausage, crushed tomatoes, vegetable stock, and filtered water. Add in 2 bay leaves. Cover the pot and bring to a simmer. Once the soup begins to simmer, remove the cover and reduce the heat to low. Continue simmering for 10-20 minutes, or until slightly thickened.
5. Stir in the cooked lasagna noodles, baby spinach leaves, and Parmesan and simmer for 3 minutes. Season with additional salt and pepper if necessary.
6. Spoon the soup into individual bowls. Garnish with chopped basil, ricotta cheese, and additional Parmesan before serving.
(adapted from this recipe from The Candid Appetite, which was adapted from a recipe in Food Network Magazine)
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